Grissini | Traditional Italian Breadstick
Grissini is a delicious and easy Italian breadstick that is long, twisted and crunchy. It is often enjoyed as an appetizer or served along with soup. Bake a batch to enjoy with warm soup for dinner.
Servings: 16 pieces
- 1 ½ cups All Purpose flour
- ½ tbsp Milk powder
- 1 tsp Instant yeast
- 1 tsp Sugar
- ¾ tsp Salt
- 1 tbsp Olive oil
- ⅓ cup Water lukewarm (might need a little more or less)
- 2 tbsp Milk for brushing the rolls
- 1 tbsp Sesame seeds white and black - for garnish
To make the Dough -
Combine the dry ingredients (flour, yeast, sugar, salt and milk powder) in the bowl of the mixer.
Add the olive oil and the lukewarm water to the dry ingredients with the machine running and mix to form a soft dough. Add the water slowly to make sure we don't add too much.
Knead the dough using the hook attachment until a very soft dough forms which starts pulling out from the sides of the bowl (about 8-10 minutes). The dough will be tacky, but will not be sticky.
Transfer the dough to a greased container. Cover it with plastic wrap and then a kitchen towel and keep it in a draft free place to proof (about 1 - 1 ½ hours).
To shape the Dough -
Once the dough has risen, place it on the work surface and punch it down a bit to get rid of excess air.
Using a rolling pin, roll the dough into a 9 x 13 rectangle. Try to keep the edges neat when rolling the dough and also try to keep it even in thickness.
Brush the surface of the dough with milk.
Sprinkle the sesame seeds evenly through the rectangle. Lightly roll the rolling pin over the seeds for them to stick to the dough. If you are not a big fan of seeds, feel free to leave them out.
Using a pizza cutter, cut out about 16 strips from the dough. I marked my strips lightly and then made the final cut to keep them as even as possible. This helps in even baking.
Now take each strip and give it a quick twist all along and place them in a parchment lined baking sheet. Repeat with all the strips and place them slightly spaced in the baking sheet.
Cover with greased plastic sheet and let it rise again for about 45 minutes to an hour or until they are puffy.
Baking the Grissini -
Preheat the oven to 425 F.
Place the baking sheet in the middle rack of the oven. Bake for 12 to 14 minutes or until they are golden.
Let them cool a bit and then enjoy!
Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Calcium: 11mg | Iron: 1mg